Best 2 Applewood Chicken Recipes

Applewood chicken is a succulent and flavorful dish that combines the sweet smokiness of applewood with the tender texture of chicken. Whether you're grilling, smoking, or roasting, this versatile cooking method enhances the chicken's natural flavors, resulting in a mouthwatering meal.

Here are our top 2 tried and tested recipes!

APPLEWOOD-SMOKED CHICKEN

Applewood-Smoked Chicken image

Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.

Provided by Food Network

Categories main-dish

Time 3h

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

2 cups apple cider
1/4 cup apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup kosher salt
1/4 cup honey
2 bay leaves
1 3 1/2-pound whole chicken
3 tablespoons sweet-smoky dry rub (such as Trim Tabb's Pig Powder)
1 to 2 cups applewood chips

Steps:

Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
Photograph Ralph Smith

CREAMY STUFFED CHICKEN WRAPPED IN APPLEWOOD SMOKED BACON #RSC

Creamy Stuffed Chicken Wrapped in Applewood Smoked Bacon #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This creamy delight is sure to please everyone in the family. It is easy to adjust the filling to match whatever you have in your fridge. You can change the cheese or veggies inside to totally change the flavor.

Provided by uncchar_12982627

Categories One Dish Meal

Time 40m

Yield 2 Rolls, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs boneless skinless chicken breasts
2 tablespoons Hidden Valley Original Ranch Seasoning Mix
4 ounces cream cheese
1 shallot, minced
2 tablespoons fresh chives, sliced thin
1 cup baby spinach leaves
8 ounces apple-smoked bacon

Steps:

1. Preheat the oven to 375°F.
2. Butterfly the chicken breast and place them between two sheets of plastic wrap and flatten with a meat mallet.
3. Season the chicken on both sides, with the packet of Hidden Valley Ranch Seasoning.
4. In a small bowl mix together the shallots, chives, and cream cheese.
5. Spread the mixture on top of the chicken and top with spinach.
6. Lay half of the bacon out next to each other in the style of a fence.
7. Place a chicken breast on top and fold each side up and fasten together with toothpicks.
8. Repeat with the other chicken breast.
9. Roast the Chicken for 30 minutes, until internal temperature reaches 165°F.
10. Turn on broiler to crisp-up the bacon.

Tips:

Choose the right chicken: Use a whole chicken or chicken pieces that are bone-in and skin-on. This will help keep the chicken moist and flavorful.
Use a good quality rub: The rub is what will give your chicken its flavor, so be sure to use a blend that you enjoy. You can find many different recipes for applewood chicken rubs online or in cookbooks.
Don't overcrowd the pan: When you're cooking the chicken, be sure to give it enough space so that it can cook evenly. If you overcrowd the pan, the chicken will steam instead of roast, and it won't have a crispy skin.
Cook the chicken to the right temperature: The internal temperature of the chicken should reach 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Applewood chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its smoky flavor and crispy skin, applewood chicken is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give applewood chicken a try. You won't be disappointed.